Crunchy Crispy Air Fryer Chicken & Mozzarella Wraps

Crunchy crispy air fryer chicken and mozzarella wraps on a wooden platter
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Crunchy Crispy Air Fryer Chicken & Mozzarella Wraps
I remember the first chilly evening I made these wraps — the house smelled like toasted tortillas and melted mozzarella, and the kids came running in from jumping through crisp leaves. That cozy moment is why Crunchy Crispy Air Fryer Chicken & Mozzarella Wraps quickly became a family favorite: simple, comforting, and perfect for fall weeknights when you want something warm and a little indulgent.

Introduction
If you love seasonal treats that feel homemade and comforting, this Crunchy Crispy Air Fryer Chicken & Mozzarella Wraps recipe delivers on taste and texture. It’s crispy on the outside, gooey on the inside, and uses an air fryer so you get the crunch without deep frying. For a twist on portable comfort, compare techniques with an easy air fryer taquito version in this air fryer chicken taquito recipe to inspire your rolling technique.

Ingredients
Makes 6 wraps

  • 6 medium flour tortillas
  • 2 cups cooked, shredded chicken
  • 1 cup shredded mozzarella
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan
  • 2 large eggs, beaten
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil or olive oil spray
  • Optional: 1/2 cup caramelized onions or roasted peppers for fall flavor

If you want a playful pairing after dinner, try serving with a light side like this air fryer gnocchi salad or a sweet finish of caramelized bananas in the air fryer for dessert.

Step-by-Step Instructions

  1. Prep fillings and coating
  • In a bowl, mix panko, Parmesan, garlic powder, smoked paprika, salt, and pepper.
  • In another bowl, whisk eggs.
  • Combine shredded chicken and mozzarella (and optional veggies) in a third bowl; season lightly.
  1. Assemble the wraps
  • Lay a tortilla flat and spoon about 1/2 cup of the chicken-cheese mixture near one edge.
  • Tuck the sides in and roll tightly to form a neat wrap.
  • Repeat with remaining tortillas.
  1. Coat the wraps
  • Lightly brush each wrap with olive oil.
  • Dip each wrap into the beaten egg, then roll in the panko-Parmesan mixture, pressing gently to adhere.
  1. Air fry for crunch
  • Preheat air fryer to 375°F (190°C).
  • Place wraps seam-side down in a single layer (work in batches if needed).
  • Spray tops lightly with olive oil spray and air fry for 10–12 minutes, turning once, until golden brown and crispy.
  • Let rest 2 minutes, then serve warm.

If you want a quick visual guide, this air fryer chicken taquito web story shows how small rolled bites are assembled and could spark ideas for presentation.

Tips for Success

  • Keep fillings dry: Excess moisture makes the coating soggy. Squeeze any extra liquid from cooked vegetables and pat the chicken dry before mixing.
  • Press the coating on: Gently press panko mixture to ensure it adheres well—this gives the best crunch.
  • Don’t crowd the basket: Leave space so hot air can circulate. Crowding leads to uneven browning.
  • Use medium tortillas: Small ones are fiddly, and extra-large ones can be tough to roll tightly.
  • Check cheese melting: If you like extra-melted center, cover loosely with foil for the last 1–2 minutes.

Variations

  • Gluten-free: Swap flour tortillas for gluten-free tortillas and use gluten-free breadcrumbs for the coating.
  • Streusel topping twist: For a sweet-savory fall twist, mix a pinch of brown sugar and chopped pecans into the panko for a crunchy streusel-like finish—use sparingly so it doesn’t overpower savory chicken.
  • Spicy version: Add chopped jalapeños to the filling or toss the shredded chicken in buffalo sauce for heat.
  • Vegetarian: Replace chicken with seasoned, crumbled tofu or roasted cauliflower for a hearty meat-free alternative. For another crunchy, bold option, try the flavor profile of our crispy hot honey feta chicken to inspire marinades and sauces.

Storage Recommendations

  • Refrigerator: Store cooled wraps in an airtight container for up to 3 days. Re-crisp in the air fryer at 350°F (175°C) for 4–6 minutes.
  • Freezer: Wrap individually in foil and freeze up to 2 months. Reheat from frozen in the air fryer at 360°F (180°C) for 10–12 minutes, flipping halfway.
  • Sauces: Keep dips separate in small containers to prevent sogginess; reheat wraps before dipping for best texture.

Conclusion
These Crunchy Crispy Air Fryer Chicken & Mozzarella Wraps are perfect for crisp autumn evenings, tailgate snacks, or any time you want that irresistible combination of crunch and melty cheese. For more ideas on crispy air-fried wraps and family-friendly variations, check out this helpful Healthy Crispy Chicken Wrap {Easy Air Fryer Recipe!}, and if you’re craving a buffalo-style crunch, this recipe for Buffalo Chicken Crunch Wraps – Meg’s Everyday Indulgence offers an exciting spicy take.

FAQs
Q: Can I use pre-cooked rotisserie chicken for this recipe?
A: Yes — rotisserie chicken works great and saves time. Just shred and pat it dry before mixing with the cheese.

Q: How do I keep the wraps from unrolling while air frying?
A: Tuck the seam-side down in the air fryer and press gently. You can also secure with a toothpick (remove before eating) or brush a little egg wash on the seam to seal it.

Q: Can I bake these instead of air frying?
A: Absolutely. Bake at 400°F (205°C) on a parchment-lined sheet for 15–20 minutes, turning once, until golden and crispy.

Q: Are these wraps freezer-friendly?
A: Yes — wrap tightly in foil and freeze up to 2 months. Reheat in the air fryer for best texture.

Print
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Crunchy Crispy Air Fryer Chicken & Mozzarella Wraps

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  • Author: mateo
  • Total Time: 27 minutes
  • Yield: 6 servings
  • Diet: None
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Description

Crispy on the outside and gooey on the inside, these air fryer chicken and mozzarella wraps are perfect for cozy fall evenings.

Ingredients

  • 6 medium flour tortillas
  • 2 cups cooked, shredded chicken
  • 1 cup shredded mozzarella
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan
  • 2 large eggs, beaten
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil or olive oil spray
  • Optional: 1/2 cup caramelized onions or roasted peppers

Instructions

  1. In a bowl, mix panko, Parmesan, garlic powder, smoked paprika, salt, and pepper.
  2. In another bowl, whisk eggs.
  3. Combine shredded chicken and mozzarella (and optional veggies) in a third bowl; season lightly.
  4. Lay a tortilla flat and spoon about 1/2 cup of the chicken-cheese mixture near one edge. Tuck the sides in and roll tightly to form a neat wrap.
  5. Lightly brush each wrap with olive oil.
  6. Dip each wrap into the beaten egg, then roll in the panko-Parmesan mixture, pressing gently to adhere.
  7. Preheat air fryer to 375°F (190°C). Place wraps seam-side down in a single layer (work in batches if needed). Spray tops lightly with olive oil spray and air fry for 10–12 minutes, turning once, until golden brown and crispy.
  8. Let rest for 2 minutes, then serve warm.

Notes

Keep fillings dry to avoid sogginess, and do not crowd the air fryer basket to ensure even cooking.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Appetizer
  • Method: Air Frying
  • Cuisine: American

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